
Copyright ]^°._ 



COPYRIGHT DEPOSrr. 



WHEN MOTHER LETS US 
MAKE CANDY 




Home-made Sweets 



WHEN MOTHER LETS US 
MAKE CANDY 



By 
ELIZABETH DuBOIS BACHE, B.S. 

Instructor in Domestic Science, Public Schools, 
Washington, D. C. 

And 
LOUISE FRANKLIN BACHE 

Children's Librarian, Rosenberg Public Library, 
Galveston, Texas 




NEW YORK 
MOFFAT, YARD AND COMPANY 

1915 






Copyright, 1915, by 
MOFFAT, YARD AND COMPANY 

NEW YORK 



All rights reserved 



Jl!L 20 1915 ..- 

©CU406805 



WITH THE FONDEST EECOLLECTIONS OF 
THE HAPPY TIMES AT "BIDE-A-WEE," 
WHEN MOTHER LET US MAKE CANDY. 



TABLE OF CONTENTS 

rUDGES 

PAGE 

BlETHDAY Box FuDGE 25 

Cbeam Fudge 34 

Divinity Nut Candy 44 

Double Beown Fudge 33 

Faiby Fudge 36 

Fbuit Roll Fudge 40 

Fudge 21 

Maple Deops 37 

Maple Penoche 32 

Maple Sea Foam 43 

Maeshmallow Fudge 29 

Peanut Penoche 32 

Penoche 31 

Sea Foam 42 

Valentine Fudge 24 

Walnut Honey Ceeams 39 

BRITTLES 

BuTTEB Scotch 50 

Hobehound Squabes 52 

Lemon Squabes and Balls 58 

Lemon Stick Candy 56 

Nut Bbittle 47 

Peanut Blocks 48 



TABLE OF CONTENTS 

PAGE 

Peppebmint Stick Candy 59 

Toffee 55 

TAFFIES 

Candy Puffs 76 

Chocolate Taffy 61 

Maple Taffy 64 

Molasses Taffy Ckeams 74 

Nut Taffy Baks 63 

Popcorn Balls 75 

Rainy Day Molasses Taffy 72 

Salt Water Chewing Candy 65 

Soft Molasses Cocoanut Taffy . 68 

CARAMELS 

Chocolate Caramels 84 

Fruit Caramels 81 

Maple Caramels 83 

Vanilla Caramels 80 

FONDANTS AND FONDANT CANDIES 

Chocolate Almond Bars 102 

Chocolate Buttons 100 

Chocolate Creams 97 

Chocolate Mabshmallows 101 

Cocoanut Creams 108 

Cocoanut LIarshmallow Bon Bons 107 

Colored Sugar and Cocoanut for Bon Bons 104 

Cooked Fondant 87 

Dipped Bon Bons 102 

Dipping in Chocolates 95 



TABLE OF CONTENTS 

PAGE 

Feuit Ceeams 109 

Fkuit Bon Bons 106 

how to colok and flavor fondant 93 

How TO Make Coloeings fob Fondant 94 

Maple Fondant 92 

Nut Bon Bons 105 

Peppeemint Drops Ill 

Rainbow Candy 113 

A Simple Chocolate Coating for Creams 97 

Stuffed Dates 110 

Uncooked Fondant 90 

OTHER RECIPES 

"Candy Feiends" 127 

Candied Oeange Peel 123 

Glace Nuts and Feuits 122 

Geape Feuit Steaws 124 

OTHER RECIPES 

Lozenges 118 

Maeshmallows 116 

Nougat 120 

Salted Peanuts 126 

Sugared Popcoen 125 

RULES AND RIMES 
befoee you make candy 

Getting Ready 28 

Candyville Center 14 

Clean Hands . 70 



TABLE OF COITTENTS 

WHEN YOU AKE MAKING CANDY 

PAGE 

Measuking . 38 

Another Measuring Rule 91 

Stibeing 46 

A Waening 67 

A Rule fob Making Fudge 23 

BuTTEB Scotch Puzzle 49 

A Rule fob Sea Foam 41 

Case of Theemometeb .78 

Testing Candy 54 

aftee you have made candy 

Eemembee . 86 

The "Aftebwaeds of Candy Making" 115 



WHEN MOTHER LETS US 
MAKE CANDY 



PREFACE 

Children and most ''Grown Tips" like candy. 
Wholesome candy in a limited quantity at proper 
times has an acknowledged food value. It is 
only in the eating of cheap sweets that the great 
harm lies. This little book seeks to introduce 
you to some old and many new candy friends. 
The authors know all about the wonderfully good 
times that took place when mother let them make 
candy and wish each candy maker just as much 
fun as they had and, still more, that they may 
gain through these recipes a knowledge of the 
principles underljdng cookery and learn to en- 
joy making many other things quite as well as 
they enjoy making candy. 



14 WHEN MOTHER LETS US MAKE CANDY 

CANDYVILIE CENTER 

It's the easiest thing in the world to enter 
The wonderful town of Candy ville Center! 
You may traverse each street when you're once 

inside 
And at every house you'll find sweets untried; 
It's the j oiliest country under the sun, 
There are people to please you every one ! 

If you walk up a street — any one you choose — ' 
You may knock at each door and no one will 

refuse ; 
Suppose that you wander down Taffy Way, 
You'll find different *' Taffies" there ev'ry day! 
And there 're so many ** Fudges" you do not 

know 
You will have to study their names as you go ! 
So hurry and visit the various sections, 
Only never forget you must follow directions! 



WHEN MOTHER LETS US MAKE CANDY 15 




zmtssion. 

to t^.&s&' Can-cCs 

ancC' 
jCxno cCearv hands. 



16 WHEN MOTHER LETS US MAKE CANDY 

THINGS TO TAKE WITH YOU ON THE JOURNEY 
THROUGH CANDYVIHE CENTER 

To travel through this town you need but arti- 
cles few, 
A granite sauce pan (1), a double boiler (2), a 

wooden spoon or two (3), 
A tablespoon (4), teaspoon (5), and a measure 

cup (6), 
A roll of wax paper (7) to do the candy up, 
A wafer box (8), a plate (9), a biscuit tin (10), 
A marble slab (11), or platter (12), to pour the 

candy in, 
A wire egg beater (13) or a fork will do (14), 
A heavy pair of scissors (15) and a spatula, 

too, (16) 
A heavy iron pan (17), I'm sure you'll find 
For the brittle and butter scotch it's the very 

best kind. 
Then you'll need just a few things more : 
A tin funnel (18) and wall scraper from the first 

ten-cent store (19), 
Then there are iron candy bars (20) and an iron 

candy hook (19), 
And, of course, I'll have to include this candy 

book. 



WHEN MOTHER LETS US MAKE CANDY 17 




18 WHEN MOTHEE LETS US MAKE CANDY 





2.00 



80 



6o_ 

40, 
2.0 



100 




WHEN MOTHER LETS US MAKE CANDY 19 

HOW TO USE THE THERMOMETER 

The thermometer does not make mistakes but 
you must learn to read it correctly, if you are 
going to use it. 

Every 100 degrees is numbered in large figures. 
Between these, every twenty (20) degrees are 
shown in small figures. Each line on the scale 
stands for two degrees. 

Practice finding numbers at 236, 250, 245, etc., 
on the thermometer before using it in candy 
making. 

Have some one test your thermometer to be 
sure that it is accurate, before you make candy 
by it. 

Dip the thermometer in a cup of warm water 
before dipping it into the hot candy syrup to pre- 
vent it from breaking. Always put the ther- 
mometer in the syrup after it boils. When plac- 
ing the thermometer in a kettle fasten it to the 
sides by the hook on its back. 

Never lift the thermometer out of the syrup to 
read it. 

In reading, get your eyes on a straight line 
with the scale. If you look down on it, it will 
appear several degrees lower than it really is. 



20 WHEN MOTHER LETS US MAKE CANDY 

If the scale is steamed, wipe off with finger. 

Do not have a window open when the candy 
is cooking or a draft in the room. 

Be sure that there is enough syrup to cover the 
bulb. If you make a small amount of candy, use 
a small saucepan so that the bulb will be covered 
and register the right degree. 

When cooking candies which require stirring, 
lift the thermometer once in a while and stir un- 
derneath. 

When you have finished using the thermome- 
ter put it in a pan of hot water and wash as soon 
as possible. 

The thermometer is in two parts, the metal 
case and the scale. The scale may be separated 
from the case by pressing it carefully up. Occa- 
sionally do this and wash between the scale and 
the case. 




WHEK MOTHER LETS US MAKE CANDY 21 

FUDGE 

2 cupfuls of granu- Saucepan 

lated sugar Measuring cup 

% cupful of Karo Wooden spoon 

corn syrup Tablespoon 

f cupful of milk Teaspoon 

2 ounces of choco- Knife 

late Square tin 

or 
% cupful of cocoa 
2 tablespoonfuls of 

butter 

Put the sugar, Karo corn syrup and milk into 
a saucepan and stir over a moderate fire until the 
sugar grains disappear. 

Add the finely cut chocolate and stir until it is 
melted. 

While boiling, stir it only now and then to keep 
it from sticking to the bottom of the pan. 

Try the candy in fifteen minutes. 

You may test whether it is done in either of 
two ways : 

Test 1. Drop one-half a teaspoonful in a cup 
of cold water. If you can remove the candy 
from water and roll it in a small soft ball in your 



22 WHIN MOTHER LETS US MAKE CANDf 

fingers, it is time to take the candy from the 
stove. 

Test 2. Use the candy thermometer accord- 
ing to directions. When it reads 236° F. remove 
the candy from the stove. 

Stir in the butter until it is melted. Let it 
stand in the saucepan on the table ten minutes to 
cool. 

iNow, stir in one teaspoonful of vanilla. 

Beat the candy with a wooden spoon until it 
shows fine grains around the edges of the pan. 

Pour at once in slightly buttered tins. 

Mark in squares as soon as the candy is firm. 




WHEN MOTHEE LETS US MAKE CANDY 23 



RULE FOR MAKING FUDGE 

If you would have your fudge the kind 

That really can't be beaten, 
Then you must beat and beat it hard 

Before it can be eaten ! 
And strange it is, but very true — 

The harder that you beat it 
The better fudge you will admit 

It is for those who eat it ! 



24 WHEN MOTHER LETS US MAKE CANDY 

VALENTINE FUDGE 

Make tlie same recipe for Fudge. Cut with a 
heart-shaped cutter instead of marking it in 
squares. 




WHEN MOTHER LETS US MAKE CANDY 



25 



BIRTHDAY BOX FUDGE 



Saucepan 
Measuring cup 
Wooden spoon 
Tablespoon 
Teaspoon 
Knife 
Square tin 



1% cupfuls of gran- 
ulated sugar 

% cupful of Karo 
corn syrup 

% cupful of cream 
or top of milk 

3 ounces (squares) 
of chocolate 
or 

% cupful of cocoa 

1 tablespoonful of 
butter 

1 teaspoonful of va- 
nilla 

Cut the chocolate in fine pieces and place at 
one side. 

Measure the sugar, Karo corn syrup and cream 
into a saucepan and cook slowly over a moderate 
fire. 

Stir until the sugar dissolves. 

Add the finely cut chocolate. You need only 
stir the candy a little now, just enough to keep 
it from sticking to the bottom of the pan. 

After you have let the candy cook about ten 



26 WHEN MOTHER LETS US MAKE CANDY 

minutes, you may begin to test it. When it 
forms a soft ball in cold water, or when the 
candy thermometer registers 236° F., it is time 
to take the candy from the stove, first stirring in 
the butter until it is melted. 

Add one teaspoon of vanilla, stirring it in. 

Beat the candy with a wooden spoon until it 
begins to show fine grains. Then, quickly pour 
it into a buttered tin. 

Mark in squares as soon as the candy is firm. 




WHEN MOTHEK LETS US MAKE OA]^DY 27 




On the Way to Candyville Center 



28 WHEN MOTHER LETS VB MAKE CAI^DY 



GETTING READY 



When your hands are clean and your recipe read, 
Gret all the materials and then, go ahead ! 



WHEN MOTHER LETS US MAKE CANDY 



29 



MARSHMALLOW FUDGE 



Saucepan 
Measuring cup 
Wooden spoon 
Tablespoon 
Teaspoon 
Knife 
Square tin 



2 cupfuls of granu- 
lated sugar 

2 tablespoonfuls of 
Karo corn syrup 

§ cupful of milk 

2 ounces of chocolate 
or 

% cupful of cocoa 

2 tablespoonfuls of 
butter 

1 teaspoonful of va- 
nilla 

% pound of marsh- 
mallows 

Turn to the recipe for Fudge and make accord- 
ing to directions. 

Before beating the fudge you can add the 
marshmallows in either of the two ways : 

(1) Break the marshmallows into small pieces 
and add to the fudge just after taking it from the 
stove. Then beat until the fudge begins to 
grain. When this happens, pour the candy at 
once into a buttered tin. 

(2) Place the whole marshmallows in even 



30 



WHEN MOTHER LETS US MAKE CANDY 



rows in a buttered tin. Let the fudge cool ten 
minutes. Then beat it until it begins to grain. 
You may then pour it carefully over and around 
the marshmallows. 

Be sure that the fudge is not hot enough to 
melt the marshmallows ! 

Be careful also that you' do not move the 
marshmallows as you pour the fudge over them. 

Cut into squares having a marshmallow in each 
square. 




WHEN MOTHER LETS US MAKE CANDY 31 

PENOCHE 

2 cupfuls of brown Saucepan 

sugar Measuring cup 

% cupful of cream or Wooden spoon 

% cupful of milk Tablespoon 

1 tablespoonful of Teaspoon 

butter Knife 

% cupful of pecan Tins or platter 
meats 

1 teaspoonful of va- 
nilla 

Put the sugar and milk into a saucepan over 
the fire and stir until the sugar dissolves. 

Let it boil, stirring it only now and then to 
keep it from sticking to the bottom of the pan 
and scorching. When it has boiled ten or twelve 
minutes, you can start to test it. 

If it forms a soft ball in water, or if the candy 
thermometer registers 236° F., you may take it 
from the fire. Now, stir in the butter, chopped 
nut meats and vanilla. 

Beat six minutes or more, until it begins to 
grain around the edges. 

Drop from a teaspoon on a buttered platter 
or on tins. 



32 



WHEN MOTHER LETS US MAKE CANDY 



MAPLE PENOCHE 
2 eupfuls of granu- Saucepan 



Measuring cup 

Wooden spoon 

Tablespoon 

Teaspoon 

Knife 

Tins or platter 



lated sugar 
% cupful of milk 
1 tablespoonful of 

butter 
% cupful of pecan 

meats 

1 teaspoonful of ma- 
pleine or maple 
flavoring 

You make this candy in the same way as 
Penoche is made. Add maple flavoring in- 
stead of vanilla. 

PEANUT PENOCHE 

2 cupfuls of brown Saucepan 



sugar 
% cupful of milk 

1 tablespoonful 
butter 

2 tablespoonfuls 
peanut butter 



Measuring cup 

Wooden spoon 
of Tablespoon 

Teaspoon 
of Knife 

Tins or platter 



1 teaspoonful of vanilla 

Make the recipe as directed for Penoche. 
Stir in the peanut butter in place of the nut 
meats. 



WHEIT MOTHER LETS US MAKE CANDY 33 

DOUBLE BROWN FUDGE 
FUDGE 

2 cupfuls of granu- Saucepan 

lated sugar Measuring cup 

1 tablespoonful of Wooden spoon 
Karo corn syrup Tablespoon 

§ cupful of milk Knife 

2 ounces of chocolate Square tin 
2 tablespoonfuls of 

butter 

PENOCHE 

2 cupfuls of brown sugar 
% cupful of milk 
% cupful of pecan meats 
1 tablespoonful of butter 
1 teaspoonful of vanilla 

Turn to your recipe for Fudge. Make the 
candy and spread it in a slightly buttered pan to 
cool. 

In the meantime, turn to your recipe for 
Penoche. Make it and pour it on top of the 
fudge already in the pan. 

When firm, mark and cut into squares or ob- 
long pieces. 



34 WHEN MOTHER LETS US MAEIE CANDY 



CEEAM FUDGE 



cupfuls of light 
brown sugar 
cupful of sour 
cream 

cupful of nut 
meats 

teaspoonful of va- 
nilla 



Saucepan 
Measuring cup 
Teaspoon 
Square tin 
Wooden spoon 
Knife 



Measure the sugar and sour cream into a sauce- 
pan. Place over a moderate fire and stir until 
the sugar is dissolved. After twelve minutes 
you can begin to make your tests. 

It will be time to take it off the stove when it 
forms a soft ball if a little is dropped in cold 
water, or if the candy thermometer points to 
238° F. Stir in the vanilla after the candy is 
removed from the stove. Have the nut meats cut 
into small pieces. Stir them in and beat until it 
begins to grain along the edges of the pan. 

Mark it in squares when nearly cool. 

If you wish you can make the same recipe by 
using one cupful of sour milk and two tablespoon- 
fuls of butter, in place of one cupful of sour 
cream. 



WHEN MOTHER LETS US MAKE CANDY 35 




36 WHEN" MOTHER LETS US MAKE CANDY 

FAIRY FUDGE 

2 cupfuls of granu- Saucepan 

lated sugar Measuring cup 

% cupful of cream Wooden spoon 

or Tablespoon 

% cupful of milk Teaspoon 

2 tablespoonfuls of Knife 

butter Tin or platter 

% teaspoonful of va- 
nilla 

1 cupful of cocoanut 

Cook the sugar and cream together over a mod- 
erate fire, about twelve minutes before you be- 
gin to test your candy. 

Let it cook until it forms a soft ball when a 
little is dropped in cold water. 

If tested with the candy thermometer, it is 
just right when the thermometer reads 236° F. 

You can then remove the candy from the 
stove and stir in the butter and the cocoanut. 

Add vanilla and beat until it begins to show 
fine grains along the edge of the pan. 

Drop from a teaspoon in small round drops 
on a slightly buttered platter or tin. 



WHEN MOTHER LETS US MAKE CANDY 37 

MAPLE DROPS 

2 eupfuls of maple Saucepan 

sugar Measuring cup 

% cupful of boiling Wooden spoon 

water Teaspoon 

1 teaspoonful of va- Knife, platter or 

nilla marble slab 

1 teaspoonful of V2 cupful of walnut 

almond extract meats 

Break tbe sugar into small pieces. Add boil- 
ing water and stir until the sugar grains disap- 
pear. Boil it about 10 minutes over a moderate 
fire, do not stir it during this time. Now test to 
see if a soft ball is formed, which you can roll in 
your fingers or watch to see if the candy ther- 
mometer registers 238° F. Add the vanilla or 
almond flavoring, stirring it in. You can choose 
the way you would like to add the nuts. 

(1) Cut them in small pieces and stir into the 
candy after removing from the fire. Beat this 
and beat until it begins to show fine grains. Pour 
it quickly in a slightly buttered square tin. 

(2) Beat the candy until it begins to grain and 
pour it into your tin which has been slightly but- 
tered. Place the halves of walnut meats in rows 
across the candy. 



SS 'WHEN- MOTHEB LETS US MAItfi CANDt 



MEASUEING RULE 



Measure the material level in your spoon or cup, 
The candy may not turn out right, if you heap 
them up. 



WHEN" MOTHER LETS US MAKE CANDY 6\) 

WALNUT HONEY CREAMS (ONE MINUTE CANDY) 

1 cupful of granu- Saucepan 
lated sugar Measuring cup 

2 tablespoonfuls of Wooden spoon 
extracted honey or Tablespoon 

2 tablespoonfuls of Paring knife 

strained honey Food chopper 

4 tablespoonfuls of 2 platters 

water % cupful of walnut 

,% teaspoonful salt meats 

Chop the nut meats very fine. 

Measure the sugar, honey and water into a 
saucepan and stir until the sugar is dissolved. 
Let it boil rapidly for about one minute. 

To be sure it is done try a little in cold water. 
If a soft ball forms remove the candy from the 
stove at once. The candy thermometer if used 
will register 238° F. at this point. Add the 
chopped nut meats and the salt. Beat about 5 
minutes or until the candy begins to grain. Pour 
quickly on a greased platter. When cool enough 
cut into inch squares. 

Wash your hands, grease them with a little but- 
ter and mold each between the palms of your 
hands. Place in rows on a buttered platter or tin. 



40 WHEN" MOTHER LETS US MAE:e CANDY 

FRUIT ROLL FUDGE 

1% cupfuls of sugar Saucepan 

% cupful of milk Measuring cup 

2 tablespoonfuls of Wooden spoon 

butter Tablespoon 

1 teaspoonful of va- Teaspoon 

nilla or Food chopper or 
1 teaspoonful of or- grinder 

ange extract Knife 

% cupful of figs or Square tin 

dates }/2 cupful of raisins 
1/2 cupful nut meats 

Put the fruit and nuts through a food grinder 
or chop them finely. If dates are used, scald the 
dates and remove the stones. Measure the sugar 
and milk into a saucepan and stir over a slow fire 
until the sugar is dissolved. Let it boil, gently 
stirring only now and then to prevent sticking. 
It is ready to take from the fire when it forms a 
soft ball in cold water. The candy thermometer 
registers 236° F. at this point. 

Eemove the candy from the fire. Stir in the 
butter, chopped fruit, nuts and extract. Beat it 
until it begins to grain. It is ready, now, to 
pour or drop on a buttered tin. 



WHEN MOTHER LETS US MAKE CANDY 41 



A RULE FOR SEA FOAM 

When you pour the candy syrup 
On the stiffly beaten egg white, 
Hold the saucepan in the left hand 
And the egg whip in the right. 



42 WHEN MOTHER LETS US MAKE CANDY 



SEA FOAM 


2 cupfuls of ligM 


Saucepan 


brown sugar 


Measuring cup 


% capful of water 


Wooden spoon 


1 tablespoonful of 


Tablespoon 


vinegar 


Teaspoon 


White of one medium 


Bowl 


sized egg 


Egg whip or fork 


1 teaspoonful of va- 


Tins or plates 


nilla 


3/2 cupful of nut meats 



Measure tbe sugar, water and vinegar into a 
saucepan. Let it cook slowly on the stove m-^'^^ 
it boils. Be sure that you stir the sugar j 

cooking until the sugar grains have quite disap- 
peared. Then, stop stirring, but still let it cook. 

After about ten or fifteen minutes of cooking, 
you can begin to test your candy to see if it is 
done. One test is to drop half a teaspoonful in 
cold water. If it rolls into a hard baP between 
your fingers, remove the saucepan of candy from 
the stove at once. Another test calls for the 
candy thermometer. When it points to 250° F. 
take the candy from the fire. 

Break an egg and separate the yolk from the 
white. Beat the white with an egg whip or fork 
until it is stiff and dry. 



WHEN" MOTliER LETS US MAKE CANDY 43 

Pour the cooked candy over the beaten white 
of egg slowly. Do not stop beating until the 
candy holds its shape when dropped from the 
fork. This will take about ten or twelve minutes. 

Add one teaspoonful of vanilla and one-half 
cupful of chopped nut meats. 

Drop from a teaspoon on buttered tins or 
plates. 

MAPLE SEA FOAM 



2 cupfuls of maple 


Saucepan 


sugar 


Measuring cup 


V- cupful of water 


iWooden spoon 


tablespoonful of 


Tablespoon 


vinegar 


Teaspoon 


^Vhite of one medium 


Knife 


sized egg 


Bowl 


1 teaspoonful of va- 


Egg whip or fork 


nilla 


Tins or plates 


% c ptvl of nut 




meats 





You can make Maple Sea Foam in the same 
way as Sea Foam, using two cupfuls of maple 
sugar or two cupfuls of granulated sugar with one 
teaspoonful of maple flavoring in place of the 
two cupfuls of light brown sugar. 



44 WHEN MOTHER LETS US MAKE CANDY 
DIVINITY NUT CANDY 



1 cup granulated, su- 


Saucepan 


gar 


Measuring cup 


3 tablespoonfuls Ka- 


Wooden spoon 


ro corn syrup 


Tablespoon 


2 tablespoonfuls of 


Teaspoon 


water 


Spatula 


White of one egg 


Bowl 


Salt 


Egg-beater 


% teaspoonful va- 




nilla 




% cup chopped nut- 




meats 





Stir the cup of granulated sugar, together with 
Karo corn syrup and two tablespoonfuls of 
water in a saucepan until dissolved. 

When this mixture begins to boil, time it. 
After about five minutes you may test it. Let a 
little drop from the tip of a spoon. If it forms 
a fine hair three or four inches long you may re- 
move the saucepan from the fire and let cool. 

If you use the candy thermometer as a test, it 
must read 245° F. before taking it from the stove. 

Add a pinch of salt to the white of an egg and 
beat until it is stiff and dry looking. 



WHEN" MOTHER LETS US MAKE CANDY 45 

As soon as the egg is beaten, you may pour the 
cooled syrup very slowly into the stiffly beaten 
egg white, beating all the time. Keep on beat- 
ing until the candy is very thick and the egg 
whip is hard to use. 

Do not stir this candy, but beat ! 

After about ten minutes of beating with good 
long strokes, it should be about right, and stiff 
enough to hold its shape. 

Then add % teaspoonful of vanilla, and the 
chopped nut meats. 

Drop from the tip of a teaspoon on buttered 
tins. 

If you wish you may change this recipe by add- 
ing cocoanut instead of the nut meats, or combine 
the two. 

Chopped raisins, dates and other fruit, alone 
or together with the nuts are very good in the 
candy. 




46 WHEN MOTHER LETS US MAKE CANDY 



STIRRING 



If your candy contains milk or molasses, 
Watch it carefully, stir it now and then, 
But, if it is a clear sugar syrup, 
Stir until it boils, then, do not stir again! 



WHEN MOTHER LETS US MAKE CANDY 47 

NUT BRITTLE 

2 cupfuls of granu- Heavy iron skillet 

lated sugar Wooden spoon or spa- 

1 cupful of walnut tula 

halves or Knife 

1 cupful of shelled Shallow pan 
peanuts 

Shell the peanuts or break the walnut meats in 
halves. Put them in a buttered, shallow pan. 

Now, you are ready to start the candy. 

Measure the sugar into a heavy iron skillet. 

Heat it sloivly over a moderate fire. The se- 
cret of this candy is not to put it over a hot fire as 
it will get too brown, and burn. 

Press the sugar until it begins to melt, with the 
bowl of a wooden spoon. 

Keep stirring a little of the sugar into the part 
which has melted until it is all melted. You will 
find that it is of a beautiful golden brown color. 

Hurry now ! 

Pour it at once over the nuts in the pan, in a 
very thin sheet. Mark in squares as soon as pos- 
sible. One cupful of cocoanut or one cupful of 
crisp puffed rice or wheat may be used in place 
of the nuts. 



48 WHEN MOTHER LETS US MAKE CANDY 



PEANUT BLOCKS 


% cupful of Karo 


Saucepan 


corn syrup 


Measuring cup 


% cupful of granu- 


.Wooden spoon 


lated sugar 


Bowl 


14 cupful of water 


Knife 


1% cupfuls of pea- 


Shallow square tin 


nuts (shelled) 





or 
3 pints of peanuts 
(unshelled) 

Stir the sugar, water and syrup together over 
the fire until the sugar is dissolved. 

Then let it boil without stirring, about 15 
minutes before testing it. 

When tested, it should either be brittle in cold 
water or cause the thermometer to rise as high 
as 260° P. 

Add the shelled peanuts, broken in halves. 

Remove from the fire and pour into a shallow 
buttered tin, packing it in firmly, with the bowl 
of a slightly buttered tablespoon. 

When nearly cool, mark in oblongs or squares 
and cut with a sharp greased knife. 



WHEN MOTHER LETS US MAKE CANDY 49 



BUTTER SCOTCH PUZZLE 

Pray tell me, for this will thinking take, 
Why so hard a candy is not hard to make ? 



50 WHEN MOTHER LETS US MAEIE CANDY 

BUTTER SCOTCH 

iy2 cupfuls brown Saucepan 

sugar Measuring cup 

1 tablespoonful vine- Wooden spoon 

gar Tablespoon 

% cupful water Teaspoon 

4 tablespoonfuls of Knife 

butter Pan 

Pinch of salt Waxed paper 

Mix the sugar, water and vinegar together in a 
saucepan and let boil ten minutes. 

Do not stir this candy while cooking. 

Let it boil until it is brittle when tried in cold 
water or until the candy thermometer measures 
268°-270° F. 

The candy is now ready to take from the stove. 

If you wish the candy in little round cakes, 
drop from the tip of a teaspoon on a buttered sur- 
face. If you wish it in squares, pour into well 
buttered shallow pans. When it is nearly cold, 
mark it into squares. 

Waxed paper wrapped about each piece of 
candy is a good way to keep it when packing it 
in candy boxes. 



WHEN" MOTHER LETS US MAKE CANDY 51 




52 WHEN" MOTHER LETS US MAKE CANDY 

HOREHOUND SQUARES 

y^ ounce of here- Saucepan 

hound leaves Measuring cup 

% cupful of boiling Wooden spoon 

water Tablespoon 

2 cupfuls of brown Paring knife 

sugar Bowl 

4 tablespoonfuls of Cover for bowl 

cold water Square of cheesecloth 

2 tablespoonfuls of Shallow square tin or 

vinegar platter 

or Waxed paper cut in 2- 
2 tablespoonfuls of inch squares 

lemon juice 

Pour boiling water on the horehound leaves in 
the bowl and let them stand covered for an hour. 

Then strain it through cheesecloth into your 
saucepan. 

Measure the sugar, cold water and vinegar or 
lemon juice into the saucepan which already has 
the horehound liquid in it. 

Place the saucepan and its contents over a 
slow fire. 

If the candy is on a gas stove, place an iron 
plate imder the saucepan. 



WHEN" MOTHER LETS US MAKE CANDY 53 

Stir only until the candy boils, but be sure that 
you stop then ! 

Let it boil gently for about 25 minutes, then 
start to test it. 

It has cooked long enough, when a little 
dropped in cold water becomes brittle or when 
the candy thermometer points to 270° F. 

Pour in a shallow slightly buttered tin, until it 
is about 1/4 of an mch thick. 

As soon as the candy is hard enough mark it 
in lines % an inch apart the length of the candy 
and % an inch apart across the candy. 

Use a buttered knife for marking it. 

The candy, if rightly marked, will now be in 
1/2 inch squares. 

Cut out each square with a knife and wrap it 
in waxed paper. 




54 WHEN MOTHER LETS US MAKE CANDY 



TESTING CANDY 

In most candy recipes, you'll find such curious 

terms as these, 
''Soft ball," "hard ball" or ''brittle," they will 

read, 
Then, to test each candy, the following rules 

you'll read: 
When a little candy syrup is dropped in water 

cold as ice. 
It is a "soft ball" if it rolls in your fingers all 

soft and round and nice. 
It is a "hard ball" if, after you roll it, it keeps 

the shape of a ball ; 
It is brittle if it breaks but does not roll at all. 



WHEN MOTHER LETS US MAKE CANDY 55 
TOFFEE 

2 cupfuls of light Saucepan 
brown sugar Measuring cup 

4 tablespoonfuls of Wooden spoon 
vinegar Tablespoon 

4 tablespoonfuls of Knife 
lemon juice Square tin 

4 tablespoonfuls of Waxed paper cut in 
butter 4-inch squares 

English walnut 
meats in halves 

Arrange the walnut halves in a slightly but- 
tered tin in rows about one inch apart. 

You are now ready to measure the sugar and 
lemon juice or vinegar into the saucepan. 

Stir it over a moderate fire until the sugar dis- 
solves. Add the butter and boil without stirring, 
until it is brittle when dropped into cold water. 

Start to test it after it has boiled about 15 min- 
utes. When done your thermometer should read 
270° P. Take great care to pour the candy 
slowly over and around the nuts in the pan. Cut 
into inch squares with a buttered knife as soon 
as the candy is firm. Leave one walnut half in 
the center of each square. Wrap in waxed 
paper. 



56 WHEN MOTHER LETS US MAKE CANDY 

LEMON STICK CANDY 

2 cupfuls of granu- Saucepan 

lated sugar Measuring cup 

% cupful of water Tablespoon 

% teaspoonful of Teaspoon 

cream of tartar Knife 

1 tablespoonful of Platter or marble slab 

lemon juice Board 

or Shears 

1 teaspoonful of Waxed paper 

lemon extract 

Measure the sugar, water, and cream of tartar 
in a saucepan and place over a moderate fire. 

Be sure that your fire is not too hot ! If you 
make it on a gas stove, it is good to put an iron 
sheet under the pan. 

Stir until the sugar melts, then stop stirring 
and let it boil about 15 minutes. 

It is then time to test your candy. 

Drop about half a teaspoonful in cold water. 

It is done when it is brittle and cracks. 

This you will find is 290° P. by the candy ther- 
mometer. 

Remove from the fire and stir in the flavoring 
carefully. 



WHEN MOTHER LETS US MAKE CANDY 57 

Pour on a cool buttered platter or marble 
slab. 

As soon as it is cool enough for you to handle, 
fold the candy from the edges of the platter 
towards the center until the mass can be easily 
lifted. 

Then wash your hands and grease them with 
a very little butter. 

You will find it is more fun for two people to 
pull the candy at the same time. 

Divide the candy in half and pull over a 
greased hook until it is quite light in color. 

After you have pulled it enough, roll each half 
out on a board powdered with confectioners ' 4 X 
sugar until it forms a long round even stick about 
% of an inch thick. 

Do not roll the candy in a very warm room ! 

Now cut the candy with heavy shears into 
small cushions by cutting the long sticks cross- 
wise or in half cushions by cutting each in half 
from corner to corner. 

Roll each piece in confectioners' 4 X sugar. 
It is well to roll the sticks in waxed paper. 

If you wish to keep the candy lay on a cool flat 
surface dusted with 4 X sugar and keep in a cool 
dry place. 



58 WHEN MOTHER LETS US MAKE CANDY 

LEMON SQUARES AND BALLS 

2 cupfuls of granu- Saucepan 

lated sugar Measuring cup 

% cupful of water Wooden spoon 

% teaspoonful of Tablespoon 

cream of tartar Teaspoon 

1 tablespoonful of Platter or square tin 

lemon juice or 
1 teaspoonful of 

lemon extract 

Make the recipe for lemon stick candy, pour- 
ing the candy syrup on a cool buttered platter or 
a square tin. 

When the candy in the center is nearly cool, 
you may mark it in one inch squares. 

It may be left in this way, or if you wish the 
balls, grease your hands slightly with butter, re- 
move a square at a time from the platter with a 
greased teaspoon, and roll it into balls between 
the hands. 

As you roll each one out, lay it on a greased 
plate. 

When all are formed into balls, roll them in 
confectioners' 4 X sugar on another plate. 
These will roll easier in a cool room. 



WHEN MOTHER LETS US MAKE CANDY 59 

PEPPERMINT STICK CANDY 

2 cupfuls of granu- Saucepan 

lated sugar Measuring cup 

% cupful of water Wooden spoon 
% teaspoonful of Teaspoon 

cream of tartar. Knife 
1 teaspoonful of pep- Platter or marble slab 
permint extract Iron hook 

Board 
Shears 
Waxed paper 

Cook the water, sugar, and cream of tartar to- 
gether. 

Stir until the sugar dissolves and then be sure 
not to stir the candy again. 

Let it boil about 15 minutes before you test 
it. 

Drop a little in cold water and if it is brittle 
and crisp or if the thermometer placed in the 
candy syrup points to 290° F., remove the candy 
from the fire at once. 

Pour it on a buttered platter or marble slab. 

Wash your hands, grease them slightly, and 
grease the hook over which you pull the candy. 

When the candy is cool enough to handle pour 



60 WHEN" MOTHER LETS US MAKE CANDY 

the flavoring over it, and then fold the edges over 
towards the center until you can easily take the 
candy in your hands. You may pull the candy 
over a greased hook holding it over and stretch- 
ing it out, or pull in the same way in your hands. 
It should be white and glossy when you stop 
pulling it. 

Divide it into several portions. Roll each 
piece evenly on a board until it is a long stick 
about % of an inch wide. Cut it very quickly 
with the shears crosswise into cushions, or if you 
prefer, cut it into long sticks. 

The sticks which you are not going to use right 
away, will keep better on a flat surface in a cool 
place. 




WHEN MOTHER LETS US MAKE CANDY 61 
CHOCOLATE TAFFY 



2 cupfuls of granu- 


Saucepan 


lated sugar 


Measuring cup 


34 cupful of White 


Wooden spoon 


Crystal Karo corn 


Tablespoon 


syrup 


Teaspoon 


% cupful of water 


Platter or marble slab 


^ teaspoonful of 


Iron hook 


salt 


Shears 


1 ounce or a square 


Waxed paper 


of chocolate 





Put the sugar, salt, Karo syrup and water into 
a saucepan and place it over a moderate fire. 
Stir until the sugar is dissolved. 

Cut the chocolate in fine pieces and add it to 
the candy. Stir again until the chocolate is 
melted, then stop stirring and let the candy boil 
slowly for about 20 minutes. 

You may now begin to test it. 

If after being dropped in cold water it is brit- 
tle, or will break as you try to bend it, you may 
be sure it is done. 

The candy thermometer at this point will read 
250°F. 

When you find it is ready to take from the fire, 



62 WHEN MOTHER LETS US MAKE CANDY 

pour immediately on a buttered platter or a 
marble slab. 

Wash your bands and grease tbem sligbtly 
with butter. When the taffy is cool enough to 
handle pull it over a greased iron hook. 

Sometimes it is easier, and always more fun, 
to divide it in parts and let two or more people 
pull it. 

Pull it until it grows much lighter in color. 

Roll it into several long sticks and cut while 
still soft with a pair of heavy shears, into inch 
pieces. 

Roll each in waxed paper and keep in a cool 
dry place until ready to eat. 




WHEN" MOTHER LETS US MAKE CANDY 



63 



V2 



iniT TAFFY BARS 

cupful of brown Saucepan 
sugar 



% cupful 



Measuring cup 
Wooden spoon 
Tablespoon 
Teaspoon 
Knife 
Square tin 



of New 
Orleans molasses 
^ cupful of water 
1 tablespoonful of 

butter 
% teaspoonful of salt 
% cupful of pecan 

meats 
% cupful of walnut 

meats 
1^ cupful of hickory 

meats 
Measure the sugar, salt, molasses, vinegar and 
butter into a saucepan. Let them boil for about 
15 minutes before you start to test it. While the 
candy is boiling break or chop the nut meats into 
very small pieces. When the candy forms a 
hard ball when tested in cold water, which will 
be 250° F. by the thermometer, remove from the 
stove at once. Stir in the nut meats and pack in 
a shallow buttered square tin. When cool, cut 
with a sharp buttered knife into inch wide nut 
bars. 



64 WHEN MOTHER LETS US MAKE CANDY 

MAPLE TAFFY 

1 cupful maple syrup Saucepan 

1 cupful of granu- Measuring cup 
lated sugar Wooden spoon 

% teaspoonful of Tablespoon 
cream of tartar Teaspoon 

1 tablespoonful of Knife 
butter Platter 

% tablespoonful of Iron hook 
vinegar Board, Shears 

Stir sugar and syrup in a saucepan over the 
fire until they boil. Add cream of tartar to the 
vinegar, and then stir into the candy on the stove. 
Next, stir in butter. 

Let it boil about 15 minutes before beginning 
your tests. If the candy is brittle in cold water 
or if thermometer registers 260° F., it is ready to 
remove from the stove. Pour in a buttered plat- 
ter to cool. As soon as it is cool in the center of 
the candy, it is ready to pull. Wash your hands, 
grease them slightly with butter, fold candy 
from the edges over and remove from platter. 
Grease hook with butter. Now, pull the candy 
over it, fold and pull again! When it is quite 
light in color roll in % of an inch wide strips on 
a board dusted with confectioners' 4 X sugar. 



WHEN MOTHER LETS US MAKE CANDY 65 

SALT WATER OR CHEWING TAFFY 

^ cupfuls of sugar Saucepan 

% cupful of water Measuring cup 

% teaspoonful of Wooden spoon 

cream of tartar Tablespoon 

1 tablespoonful of Teaspoon 

vinegar Platter or marble slab 

1 tablespoonful of Iron book 

butter Shears 

1 teaspoonful of va- Waxed paper 

nilla 

Place the saucepan, in wbich the sugar, water 
and vinegar bave been measured over a mod- 
erate fire. Stir until the sugar is dissolved. 

Then add the cream of tartar, stirring it 
in- 
Next, add the butter and stir slowly until it is 
well mixed. 

You can now let the candy boil about 20 
minutes without stirring it. 

Then, test to see if a little tried in cold water 
is crisp or brittle. 

The candy thermometer will read 260° F. at 
this point. 

When the candy is done (according to either 



66 WHEN" MOTHER LETS US MAKE CANDY 

test) remove from the stove at once, and add 
the vanilla, stirring it in. 

Now, pour it quickly on a slightly buttered 
platter or a marble slab. 

Let it get almost cool. 

Quickly wash your hands and grease them 
slightly with butter. Fold the candy over un- 
til it forms a ball which you can take up in your 
hands. 

Pull and pull it again over the greased hook 
until it becomes white and glossy. 

Pull out and roll into sticks. 

Roll the sticks in confectioners' 4 X sugar and 
cut, at once, into kisses (1) one inch long. 

Wrap in waxed paper and keep in a cool dry 
place until used. 




WHEN MOTHER LETS US MAKE CANDY 67 



A WAKNING 



Watch your candy with care! 

This you must learn 
For, if you're not there 

It surely will burn! 



68 WHEN MOTHER LETS US MAKE CANDY 

SOFT MOLASSES COCOANUT TAFFY 

% cupful of granu- Saucepan 

lated sugar Measuring cup 

1% cupfuls of Wooden spoon 

"White Crystal Tablespoon 

Karo syrup Knife 

1/2 cupful of molasses Square platter 

% cupful of water Waxed paper 
1/4 pound of cocoanut 
1 tablespoonful of 

butter 

Measure tbe sugar, syrup, molasses and water 
into a saucepan together. 

Place over the fire and stir until the sugar is 
dissolved. Then, let it boil slowly, stirring only 
now and then to prevent it from burning. 

When it has cooked about 20 minutes, you may 
start to test it. It will be ready to take from the 
fire when a small amount dropped in cold water 
will form a hard ball or when the thermometer 
reads 245°F. 

Place it on the table and stir in the butter and 
then the cocoanut. Stir with a wooden spoon 
until it thickens. 

Pour on a buttered platter. 



WHEN MOTHER LETS US MAKE CANDY 69 

Mark in inch squares as soon as the candy is 
firm. 

Roll in waxed paper about 4 inches square. 

Cut into pieces about (1) one inch long with 
a heavy pair of shears. 

If you are not going to eat all of these candies 
right away, roll part of them in waxed paper 
and keep in a cool, dry place. 




70 WHEN" MOTHER LETS US MAKE CANDY 



CLEAN HANDS 

Your hands should always be clean, you know, 
But before you pull taffy, especially so ! 

Wash them, rub them and dry them with care 
That, when pulling, you may have an extra 
clean pair. 



WHEN MOTHER LETS US MAKE CANDY 71 




72 



WHEN MOTHER LETS US MAKE CANDY 



RAINY DAY MOLASSES TAFFY 



% cupful of brown 
sugar 



% cupful 

sugar 
1/2 cupful 



of wMte 



of Ivaro 



Saucepan 

Measuring cup 

Wooden spoon 

Tablespoon 

Platter or marble slab 

Iron book 

Shears 

Waxed paper 



corn syrup 
4 tablespoonfuls of 

molasses 
2 tablespoonfuls of 

water 
1 tablespoonful of 

butter 
1 tablespoonful of 

lemon juice 

Put all of the materials except tbe butter and 
lemon juice into a saucepan over a moderate 
fire. 

Stir constantly now or it will stick and burn. 

Test the candy after 20 minutes. 

Let it boil gently until a little dropped in cold 
water is brittle or will break. 

If the candy thermometer is used it will read 
255° F. 

Do not leave it on the fire a minute longer ! 



WHEN MOTHER LETS US MAKE CANDY 73 

Add the butter and lemon juice and stir in 
well. 

Pour on a large buttered platter or marble 
slab. 

Just as soon as it is cool enough to handle, be 
quick about pulling it. Wash your hands and 
grease them slightly with butter. Pull the taffy 
over the greased hook as rapidly as you can. 

When the taffy is a golden yellow color, roll it 
in confectioners' 4 X sugar, on the table until 
it forms a long stick about % of an inch thick. 

Cut into inch pieces at once with a heavy pair 
of scissors. 

Wrap in waxed paper and keep in a cool, dry 
place. 




74 WHEN MOTHER LETS US MAKE CANDY 

MOLASSES TAFFY CEEAMS 

% cupful of brown Saucepan 

sug^^ Measuring cup 

1/2 cupful of white Wooden spoon 

sugar rv 1.1 

2/ f 1 f TT lablespoon 

"corn syrup Platter or marble slab 

4 tablespoonfuls of Iron hook 

molasses Shears 

2 tablespoonfuls of Waxed paper 

water 

1 tablespoonful of 

butter % pound of fondant 

1 tablespoonful of (cooked or un- 
lemon juice cooked.) 

When making fondant, save a portion in a 
glass jar to use in making this candy. 

Make Molasses Taffy according to the 
recipe. 

Pull the taffy into broad flat strips on a board 
or slab covered with confectioners' 4 X sugar. 

Roll the fondant in sticks about % of an inch 
thick. Lay a stick of fondant in the center of 
the taffy. Then roll the taffy around the fond- 
ant and cut crosswise. If the taffy does not roll 
well heat it slightly before placing the fondant 
on it, then roll at once. 



WHEN MOTHER LETS US MAKE CANDY 75 



POPCORN BAILS 


y^ cupful of brown 


Saucepan 


sugar 


Measuring cup 


% cupful of white 


Wooden spoon 


sugar 


Tablespoon 


1/2 cupful of Karo 


Knife 


corn syrup 


Popper 


4 tablespoonfuls of 


Bowl 


molasses 


Platter 


2 tablespoonfuls of 


2 qts of popcorn popped 


water 




1 tablespoonful of 




butter 





Pop the corn and remove all hard or scorched 
grains. Keep the popcorn ready in a large bowl. 

Put the sugar, molasses, syrup and water in a 
saucepan over a moderate fire. Stir constantly. 

Remove at once from the fire when a little of 
it tried in cold water is brittle or the candy ther- 
mometer reads 255° F. Be quick now! Re- 
move the candy from the stove and pour over the 
popcorn. Stir until every grain is coated. 

Heap on a buttered platter or a marble slab. 

Now, wash your hands and grease slightly with 
butter. Roll the popped corn into balls. 



76 



WHEN MOTHER LETS US MAEIE CANDt 



POPCORN BLOCKS 

As soon as the popped corn grains are coated 
with the syrup, press them into a buttered shal- 
low square or oblong tin, as tightly as possible. 

Cut into oblong blocks with a sharp, slightly 
buttered knife. 

CANDY PUFFS 

1 cupful of granu- Saucepan 
lated sugar 

% cupful of water 
4 tablespoonfuls of 
molasses 

2 tablespoonfuls of 
butter 

1 tablespoonful of 

vinegar 
% teaspoonful of 

salt 

3 cupfuls of puffed 
wheat or 

3 cupfuls of puffed 

rice or 
3 cupfuls of corn 

puffs 
Heat the puffed cereal in a moderate oven 



Measuring cup 

Wooden spoon 

Tablespoon 

Teaspoon 

Knife 

Pan 

Shallow square tin 



WHEN" MOTHER LETS US MAKE CAOT)Y 77 

until it is very crisp. Watch carefully for it 
will easily scorch and burn. 

As soon as the cereal is crisp remove it from 
the oven. 

Measure the sugar, molasses, water, butter and 
vinegar in a saucepan. Stir over a moderate 
fire until the sugar is dissolved. 

Boil about 20 minutes before testing the candy. 

Sprinkle the salt over the cereal. 

The candy syrup is ready to add to the cereal 
when a little dropped in cold water is brittle or 
when the thermometer reads 260° F. 

Now, add the puffed cereal and stir until all 
the grains are coated with the syrup. 

Pack it down tightly in a shallow tin which has 
been greased with butter. 

Do not try to cut it until it is cool ! 

Cut with a sharp knife in square or oblong 
pieces. 



78 WHEN MOTHER LETS US MAKE CANDY 



CAKE OF THE THERMOMETER 

Keep the thermometer hanging on a hook, 
Place it in warm water, before you wish to cook. 
Then gently lower it in the syrup with care, 
When done, place in warm water and wash then 
and there. 



WHEN MOTHER LETS US MAKE CANDY 79 




Zo 



n 



5oB 



4£ 



2o 



2oo 



80 



60. 

40. 

:ioo 



HcLvcC 
CrcLcK 



CTcuJi- 



Ha,rcL 
BcoLL 






Threizd 




80 WHEN MOTHER LETS US MAKE CANDY 

VANILLA CARAMELS 

2 cupfuls of granu- Saucepan 
lated sugar Measuring cup 

1 cupful of Karo Wooden spoon 
corn syrup Tablespoon 

% cupful of cream Teaspoon 

1 teaspoonful of va- Shallow square tin 
nilla Waxed paper cut into 

3-incli squares 

Stir sugar, syrup and cream in a saucepan over 
a slow fire until it begins to boil. 

Stir it occasionally, just enough to keep it 
from sticking. After about 20 minutes, you 
may begin to test the candy. 

When a little dropped in cold water forms a 
hard ball, or when the thermometer reads 245° 
F., the candy is ready to be taken from the stove. 
Add vanilla carefully by stirring it in. 

If you wish, chopped nuts may be added. 

Pour in a slightly buttered square tin to the 
depth of about % of an inch thick. 

When nearly cool mark lengthwise in strips 
about % of an inch apart, and then, crosswise 
in strips % of an inch apart. When firm, cut as 
marked with a sharp knife. Wrap each caramel 
separately in waxed paper. 



WHEN MOTHER LETS US MAKE CANDY 81 

FRUIT CARAMELS 

1 cupful of dates Measuring cup 

stoned Wooden spoon 

1 cupful of figs Tablespoon 

1 cupful of pecan Paring knife 
meats Rolling pin 

2 tablespoonfuls of Food grinder 
orange juice Bowl 

Mixing board 
Platter 

Waxed paper cut in 3- 
incb squares 

Wash the dates and cut them down one side to 
remove the stones. 

Put the dates, figs and nut meats through a 
food grinder into a small bowl. 

Now add your orange juice and stir until it is 
well mixed. 

Sprinkle a little powdered sugar over the mix- 
ing board and spread it evenly. 

Cut off one-half of the candy. Sprinkle pow- 
dered sugar well on both sides and press the 
candy together firmly. 

Rub your rolling pin with powdered sugar. 



82 WHEN" MOTHER LETS US MAKE CANDY 

Roll the candy evenly until it forms a sheet 
one-half an inch thick. 

Do not press too heavily on the rolling pin ! 

Cut into caramels by dipping a sharp knife in 
hot water. Cut the candy in strips lengthwise 
one-half an inch apart and crosswise in strips 
one-half an inch apart. This will make one-half 
inch caramel cubes. 

Prepare the other half of the candy the same 
way. 

Keep in a cool, dry place, either between lay- 
ers of waxed paper or rolled in waxed paper. 

This candy may be used, also, as a filling for 
stuffing dates. 




WHEN MOTHER LETS US MAKE CANDY 83 



MAPLE CARAMELS 


1 cupful of maple 


Saucepan 


syrup 


Measuring cup 


% cupful of White 


Wooden spoon 


Crystal Karo 


Tablespoon 


syrup 


Teaspoon 


% cupful of granu- 


Knife 


lated sugar 


Food chopper 


% cupful of milk 


Dish 


% teaspoonful of 


Shallow square tin 


salt 


Waxed paper cut 


% cupful nut meats 


3-inch squares 



m 



Chop the nut meats coarsely. Cook together 
sugar, syrup, salt and milk, stirring it all the 
time until the sugar dissolves. Let it boil gently 
over a slow fire. Do not stir the candy after it 
boils ! 

In about 25 minutes, you can start to test the 
candy. If it forms a hard ball when a little is 
dropped in cold water, it is time to take the candy 
from the stove. Add the chopped nut meats. 

Pour into a buttered square tin to the depth 
of about % of an inch. Mark crosswise in lines 
% of an inch apart and lengthwise in lines % of 
an inch apart. Cut the caramels just marked, 
with a sharp knife and wrap in waxed paper. 



84 



whe:n' mother lets us make candy 



CHOCOLATE CARAMELS 



Saucepan 
Measuring cup 
Wooden spoon 
Tablespoon 
Teaspoon 
Paring knife 
Shallow square tin 
Waxed paper cut 
3-incli squares 



2 ounces (2 squares) 
of chocolate 

2 cupfuls of brown 
sugar 

% cupful of New Or- 
leans molasses 

% cupful of milk 

4 tablespoonfuls of Waxed paper cut in 
butter 

1 teaspoonful of va- 
nilla 

% cupful of nut 
meats 

Pinch of salt 

Measure the first five materials into a sauce- 
pan and place over a slow fire. Place an iron 
plate under the saucepan if it is cooking on a gas 
stove. 

Stir until the candy boils, then stop stirring! 

Let it boil gently. A hot fire will burn the 
candy quickly ! 

Begin your tests after the candy has boiled 
for about 20 minutes. 



When mother lets us make candy 85 

Remove from the fire as soon as a little 
dropped in cold water forms a hard ball. 

The candy thermometer registers 245° F. at 
this point. 

Remove the candy from the fire. Stir in the 
chopped nut meats, with salt and vanilla 

Now, ponr into a shallow buttered tin until it 
is about % of an inch thick. 

When nearly cool, mark and cut in %-inch 
squares with a sharp knife. 

Roll in waxed paper and keep in a cool dry 
place. 




86 WHEK MOTHER LETS US MAKE CAKDY 



REMEMBER! 



Place your saucepan on an asbestos mat while 

hot, 
For, on a varnished surface, it leaves an ugly 

spot. 



WHEN MOTHER LETS US MAK:E CANDY 87 

COOKED FONDANT 

2 cupfuls of granu- Saucepan 

lated sugar Measuring cup 

% cupful of boiling Wooden spoon 

water Wooden paddle 

% teaspoonful of Platter or slab 

cream of tartar Wooden skewer 

Put the sugar, water and cream of tartar into 
a saucepan over a hot fire. Stir constantly un- 
til it commences to boil. Do not splash the syrup. 

Eemove your spoon and do not stir again after 
it boils! Just before the syrup begins to boil, 
wipe down the sides of the kettle with a sponge 
or a piece of cloth wound around a stick and 
dipped in hot water. Be sure that there are no 
sugar grains on the sides of the kettle because, 
unless they are removed, it will make the fondant 
gritty. Never stir the syrup after it begins to 
boil! Never jar or move the kettle while the 
sjrrup is cooking ! Put a cover over the saucepan 
for several minutes. The steam from the candy 
will help wash down the sides of the saucepan. ; 

Let the syrup boil about 6 or 8 minutes or un- 
til the thermometer registers 238° F. Have 
ready a wooden skewer and a cup of ice water. 



88 WHEN MOTHER LETS US MAEJ3 CANDY 

"Wet the skewer in the ice water, dip it into the 
boiling sugar and then back again into the water. 
If the sugar remaining on the skewer can be 
rolled in a soft ball between the thumb and fin- 
ger, it is time to instantly stop the boiling. 

While the syrup is cooking, wash the marble 
slab or platter with a damp cloth. Do not dry 
it ! If you use a platter have it ice cold. When 
the candy answers either test, see that your way 
is cleared so that you can lift the kettle and carry 
it to the slab or platter without shaking the 
candy. Pour the syrup on the slab, beginning at 
one end and letting it all pour out by the time it 
reaches the other end. It must cool quickly. 

Never allow the last of the syrup to drip out 
over what you have already poured on the slab. 

Never scrape out the kettle, because these 
scrapings will cause your candy to be coarse and 
grainy instead of soft and smooth. 

Never move the table or platter while the 
syrup is cooling, as this may ruin the candy. 

Leave the syrup on the slab until it is cool, then 
start to work it. If you work it before it is cool, 
it will be grainy. With a scraper or wooden 
paddle commence by turning the syrup over 
toward the center. 



WHEN MOTHER LETS US MAKE CANDY 89 

Turn it over and over ! Always work it from 
the edge over. Work it back and forth on the 
slab. Each time that you turn the syrup, scrape 
the slab clean and turn the scraper over the candy. 

It will finally form in a hard ball which can no 
longer be worked. Knead this as you would 
bread dough until it is soft and smooth. 

Place the candy in a crock or glass jar. Wet a 
clean piece of towel in hot water, wring it out 
well, fold it and lay it over the top of the candy. 

It is ready to use for any of the fondant 
candies after it has stood for twenty-four (24) 
hours. This candy may be kept, however, for 
six or eight months in a cool dry place, by keep- 
ing the cloth moist. Then you may have deli- 
cious bon bons or chocolates in a very few min- 
utes whenever you wish them. 

Note. 

Do not make more than twice this amount of 
fondant at one time and it is better not to make 
more than this amount if it is to be cooled on a 
platter. 

If you are unfortunate and the fondant is 
coarse and grainy, it may be broken in fine pieces 
and melted over into sugar for caramels but it 
can not be used again for fondant. 



90 WHEN" MOTHEK LETS US MAKE CANDY 

UNCOOKED FONDANT 

1 white of an egg Bowl 

3 tablespoonfuls of Egg whip 

water Board 

5 cupfuls of confec- Teaspoon 

tioners' 4 X sugar Rolling pin 

1 teaspoonful of va- Measuring cup 

nilla extract Wooden spoon 

Tablespoon 

Separate the yolk from the white of the egg, 
dropping the white into the bowl. Put the yolk 
in a cup or bowl. You may use a little of it later 
for coloring some of the fondant candies yellow. 
Beat the white of the egg until it is stiff. Then 
add the water. 

Add the confectioners' sugar, a little at a time 
and stir it with a wooden spoon. Before it is 
very stiff, add the vanilla. When the candy rolls 
in a ball away from the sides of the bowl, put it 
on a board powdered with 4 X sugar. 

Knead it as you would bread dough until it 
is well mixed. It is ready now for the bon bons, 
and cream candies. It may be kept several 
weeks in a glass jar covered with a cloth which 
has been dampened in hot water. 



WHEN MOTHER LETS US MAKE CANDY 91 



ANOTHEH MEASURING RULE 

Measure the dry materials before the wet, 
This saves dishes, so you must not forget! 



92 Wnm MOGDHEE LETS ITS MAKE CANM 

MAPLE FONDANT 

1 cupful maple syrup Saucepan 

1 cupful of granu- Measuring cup 

lated sugar Wooden spoon 

1 cupful of boiling Teaspoon 

water Knife 

% teaspoonful of Small sponge 

cream of tartar Platter or marble slab 

Measure the sugar, syrup and boiling water 
into a saucepan. Stir until the sugar dissolves, 
beating it slowly. Do not stir it again! Re- 
move tbe spoon from the saucepan and let it boil 
about 8 minutes. Wbile your candy is boiling, 
wet a sponge in warm water and wash down tbe 
sides of tbe saucepan to keep tbe crystals from 
forming. Test tbe syrup by looking for a soft ball 
to be formed when a little is dropped in cold water, 
or for tbe candy thermometer to register 238° F. 

Pour this candy on a platter or marble slab 
slightly dampened with water. Do not scrape 
out the small amount which is left in the sauce- 
pan into the candy on the platter. When cool 
enough to touch it in the center, stir it rapidly 
with a paddle or wooden spoon, back and forth, 
folding it over until it becomes thick. 



WHEN" MOTHER LETS ITS MAKE CANDY 93 

Work it until it becomes hard and stiff, then 
knead it with your hands until it is soft again. 
Put in a bowl or glass jar and cover with a cloth 
wrung out of hot water and set aside for 24 
hours before using the fondant for candies. 

This may be kept for several months and used 
from time to time, by sealing it in a glass jar. 

HOW TO COLOR AND FLAVOR FOITOANT 

1 pound of fondant Medicine dropper 
(cooked) or Tooth Pick or 

2 cupfuls of fondant Wooden splint 
(uncooked) Board 

6 drops of oil of any 

flavor 
Fruit paste 

Cut off a small piece of the fondant and drop 
the oil you wish it flavored with onto it with a 
medicine dropper. Be careful not to drop more 
than six drops of the oil on the candy. Add a 
tiny bit of fruit paste about as big as the head of 
a pin. Knead this well into the small piece until 
the candy is all one color. Then work the 
smaller piece into the larger piece until it is 
evenly colored. 

If it is not the color you wish add another bit 



94 WHEN MOTHER LETS US MAKE CANDY 

of coloring in the same way. Be careful not to 

add too niucli. Never try to color candy at night. 

Certain colorings call for certain flavorings: 

Pink candies Oil of wintergreen 

, Oil of roses 

Pale green Almond extract 

Yellow Oil of orange 

Pale yellow Lemon 

Faint lavender Violet extract 

Brown Chocolate 

White Vanilla 

The colored fondants can be used for centers 
of chocolate creams, centers of bonbons, and may 
be melted for coatings of bonbons and fruits. 

HOW TO MAXE COLORINGS FOR FONDANT 

For Yellow. 

Grate the rind of a deep colored orange. 
Mash with a spoon until it is worked to a pulp. 

For Pink. 

Cook a few cranberries in boiling water until 
they burst open. Press them through a fine 
strainer. Cook this until it is dry, spread out on 
a large dish to dry until it forms a thick paste. 
Mix with an equal amount of pulverized sugar. 
Put in a small, large-mouthed bottle for use. 



when mother lets us make candy 95 

For Green. 

Cook one quart of spinach witla one of water 
after it has been washed thoroughly. Drain, 
chop fine and press through a fine strainer. 
Cook the pulp or the part pressed through until 
it is quite dry. Then spread out on a large plate 
until it forms a dry paste. Rub with it an equal 
amount of pulverized sugar until it forms a 
smooth paste. Put in a small, large-mouthed 
bottle for use. 

DIPPING IN CHOCOLATE 

1 lb. dipping choco- Double boiler 

late Wooden spoon 

Candies to be coated Knife 

Fork 

iWaxed paper 

Plate 

Platter or marble slab 

Have the candies which you are going to coat 
on a plate ready before you prepare the choco- 
late. Grate the chocolate or shave it in fine pieces. 

Put the chocolate in the upper part of the 
double boiler. When the water in the lower part 
of the boiler is scalding, put the two parts of the 
double boiler together, and stir with a wooden 



96 WHEN MOTHER LETS US MAKE CANDY 

spoon until the chocolate begins to melt. Ee- 
move the boiler from the stove and stir until all 
the chocolate melts. Be very careful not to let 
the water under the chocolate boil as it will make 
the chocolate streaky when on the candy. 

When the chocolate is melted, take all the ma- 
terials for dipping to a cool place. Do not try 
to dip candies in a warm place or on a warm or 
damp day. 

Drop one candy at a time into the melted choc- 
olate. When it is well covered, remove it with a 
fork. Scrape the chocolate off under the tines 
of the fork and then drop the candy quickly on 
the waxed paper which has been laid over a plat- 
ter or marble slab. 

Do not touch them or disturb the paper in any 
way until the chocolate is firm. This will take 
about one hour. 

If you find that the coating is thin the candy 
may be dipped again in the same way as soon as 
the chocolate is hard. 

Nuts as almonds, peanuts, Brazilian nuts, 
walnuts, and pecans, may be coated with the 
chocolate in this way. Caramels, fudge, stuffed 
dates and marshmallows may be dipped in the 
chocolate and make delicious ''party candies." 



WHEN MOTHER LETS US MAKE CANDY 



97 



A SIMPLE CHOCOLATE COATING FOR CREAMS 

% pound of fondant Small double boiler 
% pound of choco- 
late 
5 drops of vanilla 



Wooden spoon 
Medicine dropper 
Kjiife 



Grate the chocolate fine and put it into the up- 
per part of the double boiler with the fondant. 
Add the vanilla. Put it on the stove over the hot 
water in the lower part of the boiler and stir un- 
til the fondant is melted. Use this for the coat- 
ing of the fondant centers as you were told under 
"Dipping in Chocolate." 

CHOCOLATE CREAMS 

Board 



1 pound of fondant 
flavored and col- 
ored equals 

1 recipe of cooked 
fondant or 

2 cupfuls of un- 
cooked fondant 

1 pound of dipping 
chocolate 

The recipe for fondant and the directions 
given under ''How to Color and Flavor Fon- 
dant" must be followed as the first step toward 



Knife 

Double boiler 
Wooden spoon 
Fork 

Platter or slab 
Waxed paper 



98 WHEN MOTHER LETS US MAKE CANDY 

making chocolate creams. You may choose any 
flavor, having several di:fferent kinds if you wish. 

Eoll the fondant in sticks about % of an inch 
wide. Cut into small pieces of equal size. Roll 
these into balls or mold them into cone shaped 
forms with your fingers. 

A small nut or piece of nut may be rolled in 
the center of the balls. 

Place these little balls or cones of fondant on 
a piece of waxed paper. Let them stand over- 
night or at least one hour, so that they will hold 
their shape when you are dipping them. 

After a hard outer coating forms on over the 
center balls or cones, you may get the chocolate 
ready for dipping them. 

Grate the chocolate or shave it with a sharp 
knife. Put it in the upper part of the double 
boiler, placing this over the lower part of the 
double boiler, which contains hot but not boiling 
water. Watch the water to see that it does not 
boil. If the chocolate becomes too hot, it will be 
streaked when cold. 

Stir the chocolate with a wooden spoon until it 
begins to melt. Pemove the double boiler from 
the stove and stir until the rest of the chocolate 
melts. 



WHEN" MOTHER LETS US MAKE CANDY 99 

Put the double boiler in a cool place. Have a 
platter or slab covered with waxed paper ready. 

The fondant center balls and cones which you 
prepared first may now be dipped. 

Drop one ball at a time into the chocolate. 
When it is completely covered with chocolate re- 
move it with a fork. Scrape off the under side 
of the fork with a knife. 

Drop the ball on waxed paper quickly. Re- 
peat this with the other balls, working as rapidly 
as you can. 

The chocolate on the creams will be quite hard 
in an hour if left in a cool place. If the coating 
is too thin, the chocolate may be dipped again 
after the first coating is hard. 

The creams may be prettily decorated with 
halves of nut meats, strips of candied cherries, 
chopped cocoanut or chopped nuts, if these are 
put on top of the creams just before the choco- 
late is firm. 




100 WHEN MOTHER LETS US MAKE CANDY 

CHOCOLATE BUTTONS 

1/4 pound of dipping Double boiler 
chocolate Teaspoon 

Platter or marble slab 
Wooden spoon 
iWaxed paper 
Knife 
Tin 

Shave the chocolate with a knife or grate it on 
a tin plate. 

Put it into the upper part of the double boiler, 
placing this over the lower part containing hot 
water. 

Stir it slowly all the time, being careful that 
the water under the chocolate does not boil. 

As soon as the chocolate begins to melt, remove 
the double boiler from the stove but keep stir- 
ring the chocolate until it is all melted. 

Dip the chocolate with a teaspoon and drop 
on waxed paper placed over a platter or marble 
slab, until it forms small round drops about the 
size of a ten-cent piece. 

Be sure that you are in a cool place when 
dropping these candies ! 



WHEN" MOTHER LETS US MAKE CANDY 101 

CHOCOLATE MARSHMALLOWS 

% pound of marsh- Double boiler 

mallows Fork 

% pound of coating Clotb 

chocolate Platter or slab 

Wooden spoon 
Knife 
Plate 
Waxed paper 

Confectioners' marshmallows are more regu- 
lar in shape for dipping than those which are 
made at home. 

Wipe them off carefully with a clean cloth so 
as to remove the outside coating of powdered 
sugar. If left on the sugar will cause the choco- 
late to become streaky. 

If the marshmallows are large cut them in 
halves. 

Then dip the marshmallows into the melted 
chocolate as you have been told under ''Choco- 
late Dipping." 

Stuffed dates, nougat, caramels, and nuts may 
be dipped into the chocolate and coated the same 
way as the marshmallows. 



102 WHEN" MOTHER LETS tlS MAKE CANDY 

CHOCOLATE ALMOND BARS 

1 cupful of almonds Cup 
% cupful of dipping Knife 

chocolate Shallow square tin 

If the skins have not been removed from the 
almonds, put them into a bowl of boiling water. 
They can then be easily removed with a sharp 
pointed knife. Shave the chocolate fine and put 
it into upper part of the double boiler and melt 
it over hot but not boiling water. As soon as it 
starts to melt, remove the double boiler from the 
fire but keep stirring the chocolate until it is all 
melted. Add the almonds, stirring them in. 
Pour out into a shallow slightly buttered tin. 
When firm mark in squares or oblong pieces. 

DIPPED BONBONS 

1 pound of fondant Double boiler 
(1 recipe of cooked) Wooden spoon 

2 drops of oil of a Fork 
flavoring (to be Board 
chosen) Platter or slab 

Coloring to be chosen Waxed paper 

Make the fondant according to the recipe. 
When ready to make bonbons, separate the 



WHEN" MOTHER LETS US MAKE CANDY 103 

fondant into two parts. One piece should be 
larger than the other. This piece is to be used 
for the coating of the bonbons. You may color 
this or not as you wish, but do not flavor it. 

Take the smaller piece of fondant flavor and 
color it for the centers of the candies. If you 
have colored the coating fondant, the center 
must be of the same color. Follow the direc- 
tions under ^'How to Color and Flavor Fon- 
dant," for preparing both pieces. 

When fondant is colored, roll out the smaller 
piece of flavored and colored fondant into sticks 
about % of an inch wide. Cut them across with 
the knife into small pieces of equal size. Roll 
these pieces into balls and let them stand until 
the outside is dry. These are for the centers of 
the bonbons. Be sure not to get them too large. 
Different colored centers may be dropped into 
white fondant, but never dip a center of one 
color into a fondant of another color. 

It is now time to see about the coating for your 
bonbons. Take the larger piece of fondant 
which you took out first and place it in the double 
boiler over the fire. Cook over hot but not boil- 
ing water stirring until it melts. When it is 
melted remove the fondant from the fire and 



104 WHEN MOTHER LETS US MAKE CANDY 

take it to a cool place. Leave it over tlie liot 
water during the dipping. Stir tlie melted fon- 
dant, then drop into it a ball of colored fondant 
which you have made for the center. 

"When the ball is coated with the melted fon- 
dant remove it with a fork. Scrape off under 
the tines of the fork with a knife and let the ball 
slide quickly from the fork on to a platter or 
slab covered with waxed paper. Lift the fork 
and with the cream which clings to it make a 
circle on top of the bonbons. 

COLORED SUGAR AND COCOANTJT FOR BONBONS 

1/4 cupful of sugar Stiff paper 

2 drops of liquid Measuring cup 
fruit coloring Palette knife 

Medicine dropper 

Measure the sugar on a stiff dry paper. 

Drop the coloring from the medicine dropper 
on the sugar. 

Rub with a palette knife or wooden spoon un- 
til the sugar becomes all one color. 

If you wish to keep this to use at another 
time, dry in a moderately hot oven, now and 
then separating the grains by rubbing them be- 
tween the fingers. 



WHEN" MOTHER LETS US MAKE CANDY 105 

Keep for use in a dry corked bottle. 
Cocoanut may be colored in the same way. 
Balls of fondant which are colored are pretty 
rolled in sugar or cocoanut of the same color. 

NUT BONBONS 

1/4 recipe of fondant Board 

with one drop of Medicine dropper 

oil of peppermint Knife 
% recipe of fondant 

with one drop of 

oil of wintergreen 

and red coloring 
% recipe of fondant 

with one drop of 

oil of orange and 

yellow coloring 
Halves of walnut and 

pecan meats 

When you have the fondant ready, color it and 
flavor it, following the rules under *^How to 
Flavor and Color Fondant." 

Roll it into sticks about % of an inch wide and 
cut it into pieces of equal size. 

Roll each piece into a ball and flatten it by 



106 WHEN" MOTHER LETS US MAKE CANDY 

placing a nut meat on each side or only one on 
top. 

You may use the uncooked fondant. Use % 
cupful in place of i/4 of the recipe of cooked fon- 
dant. 

FRUIT BONBONS 

Yo pound of fondant Double boiler 

Yo recipe of cooked Wooden spoon 

1 teaspoonful of hot Knife 

water Fork 

5 drops of vanilla or Plate 

5 drops of lemon ex- Waxed paper 

tract Platter or marble slab 

Fruit, Cherries, White Grapes 

Fruit forms the center of this candy. Make 
the recipe for fondant. Place the fondant for 
this candy in the upper part of the double boiler 
with the water and flavoring. 

Cook this over water, stirring until the fon- 
dant is melted. Be sure that the water in the 
lower part of the double boiler does not boil! 

When the fondant is melted, take the double 
boiler to the table and drop the fruit in, one 
piece at a time. Be sure that the fruit is dry. 

When the fruit is well coated, remove it with 



WHEN MOTHER LETS US MAKE CANDY 107 

a fork. Scrape under the tines of the fork with 
a knife and drop carefully from the fork on 
the waxed paper which has been laid over a cool 
surface. If one coating is not enough, let it 
cool and dip again. 

COCOANUT MARSHMALLOW BONBONS 

% pound of marsh- Double boiler 

mallows Wooden spoon 

% recipe of cooked Fork 

fondant Knife 

3 drops of oil of pep- Plate 

permint or winter- Waxed paper 

green Platter or slab 

% pound of cocoanut 

Cut the marshmallows in halves. Use these 
for the centers of the bonbons. Add the flavor- 
ing to the fondant and then place it in the upper 
part of double boiler or in bowl over hot water. 

Let it cook until the fondant melts but be 
careful to see that the water in the lower part of 
the double boiler does not boil. Stir it with a 
wooden spoon all the time. When the fondant 
is melted remove it to a cool place. 

Drop the marshmallow halves in one by one. 



108 WHEK MOTHER LETS tJS MAKE CANDY 

When they are coated remove them with a fork 
and drop on waxed paper. When nearly firm 
roll them in grated cocoanut. 

These may also be rolled in colored cocoanut 
or colored sugar. 

COCOANUT CREAMS 



% pound of fondant 


Bowl 


14 recipe of cooked 


Board 


or 


Rolling pin 


% cupful of un- 


Knife 


cooked 




4 ounces of cocoanut 




% teaspoon vanilla 





Work the vanilla into the fondant with your 
fingers, and then the cocoanut. 




WHEN MOTHER LETS US MAKE CANDY 109 

Dust the board with confectioners' 4 X sugar. 
Place the fondant upon it and roll lightly until 
it is an even sheet about % of an inch thick. 

Trim off the edges with a knife luitil it is a 
square or an oblong. Then cut lengthwise and 
crossAvise into small squares or oblongs. 

FRUIT CREAMS 

% pound of fondant Bowl 
% recipe of cooked Board 

fondant Rolling pm 

^ cupful of un- Measuring cup 
cooked fondant Knife 
% cupful of raisins Food chopper 
% cupful of currants 
% cupful of walnuts 

or 
% cup pecan meats. 

Make the recipe for fondant and use part of 
it for these candies. 

Put the raisins, currants, and nut meats 
through a rather coarse food chopper. 

Add these to the fondant in the bowl and mix 
well with your fingers. 

Put this out on a board dusted with confec- 
tioners' 4 X sugar. 



110 WHEN" MOTHER LETS US MAKE CANDY 

Dust the rolling pin with confectioners' 4 X 
sugar and roll the candy lightly and evenly un- 
til it is a sheet about % of an inch thick. Then 
cut it into squares or oblong pieces 

You may use dates or figs in place of the other 
fruits. 

STUFFED DATES 

% pound of fondant Bowl 
% recipe of cooked Knife 
or Board 

% cupful of un- 
cooked 
20 dates 

Wash the dates in warm water and remove the 
stones by cutting along sides with sharp knife. 

Roll the fondant into sticks about one inch 
wide and cut into about % of an inch strips 
crosswise. 

Roll each tiny strip in the hands and place in 
the center of the date, pressing the sides of the 
date together, but leaving a little of the fondant 
showing. 

The dates may also be stuffed with nuts or 
peanut butter and rolled in granulated sugar. 



WHEN MOTHER LETS US MAKE CANDY 111 

PEPPERMINT DROPS 

14 the recipe of Double boiler 

cooked fondant Wooden spoon 

3 drops of oil of pep- Medicine dropper 

permint or Tooth pick or wooden 
3 drops of oil of win- splint 

tergreen with fruit 2 teaspoons 

red coloring, or Saucer 

3 drops of almond Waxed paper 

extract with light Platter or marble slab 

green coloring 

As you look over the list of materials needed 
for this candy you will see that you can also 
make wintergreen or almond drops from fon- 
dant with different flavorings and colorings. 
The fondant must be made at least one day be- 
fore using it for the drops. 

Put the fondant in the upper part of the 
double boiler. Add the flavoring you wish and 
the very tiniest bit of coloring, if any. 

Set the upper part of the double boiler into the 
lower part which contains hot water and place 
on the stove. Be careful not to let the water in 
the lower part boil. 

Stir the fondant occasionally with a wooden 



112 WHEN MOTHER LETS US MAKE CANDY 

spoon until it is well mixed, melted and smooth. 

Remove the double boiler from the fire and 
take to a cool place. Never try to drop candies 
in a warm room. 

Stir the fondant a very little and take up a 
teaspoonful at a time, dropping it carefully in 
small round-shaped pieces on a waxed paper over 
a platter or marble slab. 

If it is too thick to form a flat, round cake, thin 
the fondant by putting the double boiler back 
on the stove and stirring in carefully about one- 
half tablespoonful of hot water at a time. 

Be careful not to add too much water. 

When the fondant coats the spoon with which 
you are dipping so that the candy does not drop 
easily, scrape off the spoon with another spoon, 
keeping the scrapings in a saucer. 

When the fondant is too hard to drop, add the 
scrapings and a very little water and place it 
again on the stove in the double boiler, stirring 
until it is melted. The fondant should not be 
reheated in this way more than once. 

Do not move the waxed paper until the drops 
look dull on the top and are hard. 

Maple drops may be made by dropping maple 
fondant in the same way. 



WHEN" MOTHER LETS US MAKE CANDY 113 

RAINBOW CANDY 

% pound of fondant Board 

(cooked recipe) or Knife 
1% pounds of fon- Medicine dropper 

d a n t (uncooked Tooth pick or 

recipe) wooden splint 

2 drops oil of win- EoUing pin 

tergreen 
2 drops of almond 

extract 
Fruit red coloring 
Green coloring 

Make the recipe for fondant. Divide the fon- 
dant into three parts. Put two of these parts 
aside for a while. 

Take one part, color it red and flavor with the 
oil of wintergreen, following the directions 
given under ''How to Color and Flavor Fon- 
dant." 

Color the second part light green. When col- 
ored flavor with almond. 

Now, take the remaining piece of fondant 
which has not been colored. Place it on a board 
and roll with a rolling pin until it is about % of 
an inch thick. 



114 WHEN MOTHER LETS US MAKE CANDY 

EoU the pink fondant into a piece of about the 
same shape and size. Place this on top of the 
white candy. 

Roll out the light green fondant as you have 
rolled the others. Place this on top of the pink 
candy. 

Press them lightly together. 

Trim around the edges with a knife, making 
the candy square. Then cut crosswise and 
lengthwise into square or oblong pieces. 

If you wish, you may add chopped nuts or 
cocoanut to the white layer of the candy just be- 
fore rolling. 

Other flavorings and colorings may also be 
used. 




WHEN" MOTHER LETS US MAKE CANDY 115 



THE "AFTERWARDS" OF CANDY MAKING 

When the candy is done, there is one more thing 

to do, 
If you don't remember, I will whisper it to you. 
**Soak the saucepan in hot water and the other 

dishes, too. 
You can make candy more often, if you clean 

up when you're through." 



116 WHEN MOTHER LETS US MAKE CANDY 



Saucepan 

Measuring cup 

Wooden spoon 

Tablespoon 

Teaspoon 

Knife 

Square tin 

Shears 

Bowl 

Egg whip 

Board 



MARSHMALLOWS 

2 tablespoonfuls of 
Knox gelatine 

% cupful of cold 
water 

1 cupful of granu- 
lated sugar 

% cupful of white 
Crystal Karo 
syrup 

% cupful of hot 
water 

% teaspoonful of va- 
nilla 

Confectioners' 4 X 
sugar 

The gelatine may be placed in a bowl and 
softened by pouring cold water over it. Let it 
stand while you are preparing the rest of the 
candy. 

Place in the saucepan the granulated sugar, 
the Karo syrup and hot water. Stir over the 
fire until dissolved. 

After five minutes of cooking you may start 
the tests. If, when tested in cold water, a soft 



WHEN MOTHER LETS US MAKE CANDY 117 

ball can be rolled up in the fingers, or if the 
candy thermometer reads 240° ¥., quickly re- 
move the syrup from the fire. 

Pour it slowly into the bowl with the softened 
gelatine, beating the gelatine with an egg whip 
all of the time. 

Two or more people can have great fun beat- 
ing this in turns. 

It takes many beatings to make this candy 
good! Beat it about 20 minutes or until it 
stands up like stiffly beaten whites of eggs. 

Add the vanilla then, and beat again, this time 
using a large wooden spoon. 

Pour in a shallow square tin which has been 
well powdered with 4 X sugar. Be especially 
sure that there is a thick coating of sugar over 
the bottom of the tin. 

When it is quite firm, you may turn it out on 
a board which has been dusted with 4 X sugar. 

Cut with shears into strips one (1) inch wide. 
Then, cut into one (1) inch squares. 

These, in turn, must be rolled in confectioners' 
4 X sugar. 

To keep or pack them keep the marshmallows 
between layers of waxed paper, which has also 
been well sprinkled with 4 X sugar. 



118 WHEN MOTHER LETS IJS MAKE CANDY 

LOZENGES, PEPPERMINT OR WINTERGREEN 

% ounce of pow- One quart bowl 

dered gum arable Measuring cup 

(3 tablespoonfuls) Wooden spoon 

2% cupfuls of con- Tablespoon 

fectioners' 4 X su- Board 

gar Rolling pin 

2 drops of oil of pep- Medicine dropper 

permint or Tooth pick or wooden 

2 drops of winter- splint 

green, with fruit Funnel 

red coloring Platter 

Put the gum arable in a bowl and soak in cold 
water for 30 minutes. At the end of thirty min- 
utes, stir in slowly a little confectioners' 4 X 
sugar. Continue to add the sugar until a stiff 
paste is formed. It is then ready for flavoring. 
This must be added with great care. 

Take out a small portion of the candy. Drop 
only two drops of the flavoring which you wish 
from the dropper on the small piece of candy 
which you have just taken out. Mix the flavor- 
ing in well and evenly. Put the rest of the candy 
on a board dusted with confectioners' 4 X sugar. 
Put with it the portion you have flavored. 



WHEN" MOTHER LETS US MAKE CANDY 119 

Mix both together by kneading with your 
hands. Peppermint candy does not need to be 
colored. Wintergreen candy, however, is gen- 
erally colored a light pink. 

If you are making wintergreen lozenges cut 
off a small piece of the candy and add to it a tiny 
piece of fruit red coloring. A tooth pick or a 
small pointed stick is a good instrument with 
which to add the fruit coloring. 

Mix the coloring, added, well into the candy. 
Add more coloring if necessary, but only a small 
bit at a time. When it is a good pink color, add 
it to the rest of the candy on the board and 
knead them both together until there are no pink 
streaks. Powder the rolling pin and the board 
with confectioners' 4 X sugar. 

Separate the candy into halves. Take one 
half and roll lightly until it is an even sheet 
about % of an inch thick. Spread confection- 
ers' 4 X sugar on the top of the candy and turn 
it over and spread it evenly on the other side. 

Cut with a small round, sharp cutter or with 
the small end (about % of an inch wide) of a tin 
funnel. Place on a platter dusted with confec- 
tioners' 4 X sugar. Prepare the rest of the 
candy in the same way. 



120 "WHEN" MOTHER LETS US MAKE CANDY 



NOUGAT 



2 cupfuls of sugar 

1 cupful of water 

4 tablespoonfuls of 
granulated g e 1 a- 
tine. 

1 tablespoouful of 
White Crystal 
Karo syrup 

1 teaspoonful of va- 
nilla or 

1 teaspoonful of alm- 
ond extract 

% teaspoonful of salt 

White of one egg 

1 cupful of chopped 
nut meats 

Rice paper or con- 
fectioners' 4 X su- 
gar 

Chop the nut meats or break them in small 
pieces. 

Cook the sugar, water and gelatine over a 
slow fire, stirring until the gelatine and sugar 
dissolve. Then stir in the Crystal Karo syrup. 



Saucepan 
Measuring cup 
Wooden spoon 
Tablespoon 
Teaspoon 
Knife 

Food chopper 
Plate 
Bowl 
Egg whip 

Shallow square or ob- 
long tin 
Shears 



WHEN MOTHER LETS US MAKE CANDY 121 

If this candy is cooked over a gas stove, it is 
good to reduce the heat by putting an iron plate 
under it. Do not have too hot a fire ! 

Stir the candy now and then so that it will not 
stick to the bottom of the pan. 

Let it boil about 8 minutes or until the ther- 
mometer registers 220° F. 

Remove the candy from the stove and place it 
where it will cool slightly while beating up the 
white of an egg to a stiff froth. 

Pour the syrup, now in a fine stream, on the 
beaten white of an egg to which the salt has been 
added. 

Beat until thick! This will take you about 20 
minutes. When thick, add the flavoring and 
nuts, folding them in with a wooden spoon. 

When the candy is ready to be poured out, see 
that the tin into which you put it is slightly but- 
tered, and well dusted with confectioners' 4 X 
sugar or lined with rice paper. 

Pour the candy in quickly and allow it to get 
firm. 

The candy will be much better the day after 
it is made, than on the first day. 

Cut into bars 1% inches long and % of an inch 
wide, with shears. 



122 WHEN" MOTHER LETS US MAKE CANDY 

GLACE OR FROSTED NUTS AND FRUITS 

1 cupful of granu- Double boiler 

lated sugar Measuring cup 

14 cupful of vinegar Wooden spoon 

1/2 cupful of water Fork 

Sections of oranges Knife 

or mandarins Platter 

Candied cherries Walnut meats, pecans 

Stoned dates or rais- or Brazilian nuts 
ins 

Have the fruit and nuts ready on a plate. 

Boil the sugar, water and vinegar slowly in the 
upper part of the double boiler. 

Let it boil about 25 minutes or until it starts 
to change color. This will be 290° F. by the 
thermometer. Kemove the candy from the 
stove at once. Place the upper part of the 
double boiler into the lower part which contains 
hot water. 

You may drop several nuts or pieces of fruit 
into the syrup at one time. Turn them over with 
a fork and remove them from the syrup on the 
fork. Scrape off the syrup which collects on the 
under part of the fork, with a knife. Drop 
them on a slightly buttered platter one by one. 



WHEN MOTHER LETS US MAKE CANDY 123 

If the syrup hardens before all the mits and 
fruits are dropped, add a little hot water and boil 
it again until it is brittle when dropped in cold 
water; then, go on dropping the nuts as you 
have done before. 

CANDIED ORANGE PEEL 

4 oranges (thin Saucepan 

skinned) Measuring cup 

4 cupfuls of cold Wooden spoon 

water Waxed paper 

1 cupful of sugar Egg whip or fork 

y<2, cupful of hot Paring knife 

water Shears 

Board 

Take a sharp knife and cut a cross in the top 
of the orange, continuing the lines around the 
orange so that the peel may be removed easily 
in quarters. The thinner skins the oranges 
have, the better. Remove the peelings, put into 
a saucepan and pour cold water over them. 

Cook slowly for about 20 minutes or until they 
are soft. Drain them. Then remove most of 
the white portion by scraping it lightly with 
your spoon. Cut the yellow portion into thin 
strips, using shears. 



124 WHEN MOTHER LETS TJS MAKE CANDY 

Make a syrup of the sugar and hot water, let- 
ting it boil about 5 minutes, until a little dropped 
in cold water will form a soft ball, or until the 
candy thermometer registers 236° F. 

Put the strips of orange peel into the syrup and 
let them cook 5 minutes. Then, remove a few 
pieces of the peel at a time on a wire egg-whip or 
a fork, holding it over the saucepan, until the 
syrup has been well drained from them. 

Place them on a board well sprinkled with 
granulated sugar. Sprinkle over the top with 
granulated sugar. Roll them until they are coated 
with the sugar and then drop on waxed paper. 

GRAPE FRUIT STRAWS 

2 large grape fruit Saucepan 
4 cupfuls of cold Wooden spoon 
water Measuring cup 

1 cup of sugar Paring knife 

% cupful of hot Egg whip or fork 
water Shears 

Board 

Waxed paper 
Grape fruit straws are made in the same way 
as Candied Orange Peel except that grapefruit 
rind is used instead of orange peels. 



"WHEN MOTHER LETS US MAKE CANDY 125 

SUGAEED POPCORN 

% cupful of sugar Popcorn popper 
y^ cupful of water Measuring cup 
2 cupfuls of popcorn Wooden spoon 

Bowl 

Saucepan 

Platter 

Pop the corn and place the best kernels in the 
bowl. 

Then, make the sugar syrup by putting to- 
gether the sugar and water and placing over the 
fire until a soft ball is formed when a little is 
tested in cold water or, when the candy ther- 
mometer registers 236° F. 

It is now time to remove the candy syrup from 
the stove and beat it with a spoon until it starts 
to grain. 

Drop in the popcorn which you have ready and 
stir quickly until each grain is nicely coated with 
sugar. 

Put out on a platter and separate the grains 
by pulling apart the ones that stick together. 



126 WHEN MOTHER LETS US MAKE CANDY 

SALTED PEANUTS 

1 cupful of shelled Skillet 
peanuts Measuring cup 

2 tablespoonfuls of Wooden spoon 
olive oil Tablespoon 

1 teaspoonful of salt Teaspoon 

Skimmer 
Knife 
Blotter or rough paper 

When the peanuts are shelled, look over them 
carefully and see that none of the little brown 
skins are around the nuts or sticking to them. 

Break the peanuts in half. 

Measure the olive oil into a skillet and when 
it is smoking hot, add the peanuts, stirring them 
constantly for about one minute or until they are 
heated through. 

Be careful not to let them turn a dark brown. 

Remove the peanuts from the pan with a skim- 
mer or spoon and place them on a clean blotter 
or rough paper which will take up the oil. 

Sprinkle with salt. 



WHEN MOTHER LETS US MAKE CANDY 127. 



CANDY FRIENDS 

Before beginning these candies get the table 
ready by covering it with a sheet of heavy white 
paper. Have on the table a pair of shears, 
tooth picks and a damp cloth on which to wipe 
the hands when they become sticky. 



128 WHEN MOTHEE LETS US MAKE CANDY 



EASTER BUNNY 

The bunny is all marsh- 
mallows with a clove eye. 
The body is two marsh- 
mallows, the lower being 
the larger one. Fasten 
these together by four 
tooth picks each at oppo- 
Isite corners with the long 
ends sticking up where 
the head joins. The head 
is a marshmallow turned 
on the side and secured 
to the body by the four 
ends of the tooth picks 
which were left. The 
pointed nose is made by 
pressing the marshmallow and cutting a tiny slit 
for the mouth. Cut several marshmallows into 
about % of an inch strips, making enough for 
two ears, four legs and short tail. Cut these 
into the shapes given in the picture. Stick a 
piece of tooth pick through center of each of 
these, leaving about % of an inch at the other 
end so that you can push it into the body and 
hold it in shape. 




WHEN" MOTHER LETS VS MAKE CANDY 129 
THANKSGIVING TURKEY 




The body of the turkey is a large fig. The tail 
is a smaller three cornered shape fig cut into half 
with currants pressed into it. This is attached 
to the body by two tooth picks. The legs are two 
tooth picks covered with currants, with a shorter 
end left to fasten them to the fig. At the end 
of each stick, is a raisin with one end cut into 
three strips for toes. The small wings are 
raisins pressed into the fig. The neck is made 
by covering a tooth pick with currants. Leave 
one end free to press into the fig in a slanting 
direction; on the other end place a raisin for a 
head. Bend the tooth pick so that the head will 
be in the position given in the picture. The eye 
is a tiny oval strip cut from plain white paper 
and pressed into the raisin. 



130 WHEN MOTHER LETS US MAKE CANDY 
EASTER CHICK 




The chick is a favorite. Take a piece of fond- 
ant about the size you see in the picture. Color 
it yellow and flavor it with a little lemon juice. 
For doing this follow the directions under 
*^How to Flavor and Color Fondant." Shape 
the fondant as in the illustration. The eyes are 
small pieces of currants pressed into the fondant. 
Cut a small tooth pick in halves or a little shorter 
for the legs. Push each of these into the body 
as far as possible, leaving them very short and 
spread them apart at the bottom. Press a little 
fondant around the tooth pick legs, and put a 
currant on the end of each as a foot. 



WHEN MOTHER LETS US MAKE CANDY 131 
SANTA CLAUS 




Santa Claus' head is a marslimallow. His 
eyes and mouth are cloves and his whiskers are 
soft tissue paper cut in fine strips and fastened 
on by the clove for the mouth. 

His cap is one-half of a marshmallow. 

The body is a fig with currants as buttons 
pressed onto the coat. The head is fastened to 
.the body by a tooth pick on each side running 
through the center of the fig. The ends of the 



132 WHEN^ MOTHER LETS TJS MAItE CANDY 

tooth, pick whicli stick up from the top of the 
head are used to fasten the cap on. 

Each arm is a date fastened on bj a bent 
tooth pick, the shortest end being pressed into 
the fig coat. 

Each leg is a date held in position by a tooth 
pick pressed as far into the fig as possible, leav- 
ing a short end for the feet. The gloves and 
shoes are made of whole unskinned almonds. 
Make a hole for the tooth pick by piercing the 
almond shell with a pin. 

EASTER EGG 




Make a ball of fondant and shape it as an egg. 
Let it stand on waxed paper one hour to form a 
coating. Then dip in chocolate following the di- 
rections under '^ Dipping in Chocolate." 



WHEN MOTHER LETS US MAKE CANDY 1^8 

SUGGESTIONS FOR PACKING A BOX OF CANDY 

Home made candy always makes the nicest 
kind of a present for Christmas, birthdays and 
many other kinds of days as well. 

When your candy is all made, find a box of the 
right size. A box from a confectioner's can be 
made pretty by pasting an attractive postal card 
or picture over the cover which bears the confec- 
tioner 's name. 

Bonbons and creams may be prettily orna- 
mented. You may use perfect halves of nuts 
on the top of the bonbons. Chopped nuts or 
coeoanut gives an attractive look to the candy 
when sprinkled on top; candied cherries make 
bright spots in the box. 

The top layer of candy may be arranged to 
form the initials of a friend who is to receive 
the gift. 

Silver foil, candy tongs, ribbons, tinsel cords, 
paper bonbon cups and lace paper doilies to lay 
over the top of the candies in the box may be 
purchased from some large candy store, if you 
wish the box to look especially gay. 



134 WHEN MOTHER LETS TJS MAKE CANDY 

A SHOPPING GUIDE FOE CANDY MAZERS 

Gum Arabic 
Powdered gum arable is sold at drug stores. 

Coating Chocolate 

Coating chocolate may be obtained in ten 
pound lots at twenty cents a pound from any 
large cocoa firm. It may sometimes be procured 
from a large confectioner's store. 

"Dot'' or coating chocolate may be obtained 
in half pound cakes at twenty-five cents a pound 
from large sugar and tea stores. 

EiCE Paper 

Eice paper is sold at large confectionery 
stores. 
Color Pastes 

Fruit color pastes may be purchased at any 
large grocery or drug store. Liquid coloring is 
harder to use than the pastes. Standard color 
pastes come in small ten-cent jars. The follow- 
ing colors are most frequently used for candies : — 

Leaf Green, Mandarin Orange, Fruit Red, 
Golden Yellow, Damask Rose and Violet. 
Oils 

Oil of peppermint, wintergreen, rose, orange 
and lavender may be procured from a drug store. 



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